古墳時代中・後期における食器・調理法の革新

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タイトル別名
  • Innovations in Food Vessels and Cooking Styles in the Middle and Late Kofun Period
  • コフン ジダイ チュウ コウキ ニ オケル ショッキ チョウリホウ ノ カクシン リツリョウセイテキ ショッキ ヨウシキ ノ カクリツ カテイ
  • The Process of Establishing Food Vessel Styles of Ritsuryo Society
  • 律令制的食器様式の確立過程

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The current contribution examines the transformation of food vessels and cooking styles from Yayoi times to that of the Ritsuryo order, taking into consideration relations with China and Korea during this period, and also seeing the innovations made during the Middle and Late Kofun periods as especially important in this process. The analysis is based upon typologies of food vessels, together with reconstructions of their methods of use through observations of wear marks.<BR>As a result of this examination, it is thought that a cultural complex related to food vessel use which originated in northern China was introduced into Japan via the Korean peninsula in full-scale fashion during the fifth century. This cultural complex included the stratified use of tableware, cooking with steamers and pans on stoves, and the use of large storage vases for brewing and many other purposes. The addition of elements such as the Korean usage of stoneware pedestaled dishes, and the traditional Japanese use of earthenware pedestaled dishes plus the innovation of Sue ware dishes with fitted covers, gave added complexity to the situation. This is understood to have led to the smooth integration of northern Chinese methods of cooking and storage, but with the continuation of practices for tableware which involved ceremonial and religious meanings. Also, fifth century society saw differences, based on class and group affiliations, in the level of incorporation of the imported cultural elements.<BR>In the Late Kofun period (6th century), these innovations spread to all social classes in the central region of the Japanese archipelago. At the same time, however, a distinct regional difference emerged between eastern and western Japan in terms of tableware and cooking gear. In eastern Japan in particular, the relationship between Sue dishes with fitted covers and imitation earthenware dishes is noteworthy as the starting point of a northern Chinese style of stratified use of tableware.<BR>In the Asuka period (7th century), traditional regional styles of food vessels became unified, and based on the fullscale incorporation of Buddhism, the systematic use of tableware to indicate social status developed. This involved the emulation of metal vessels as the apex of a system of imitations, which was actualized through the differentiation in sizes and compatibility between earthenware and Sue vessels, completing the development of a Ritsuryo complex of food vessels, a reform based upon that already achieved for cooking and storage vessels. Within the central region of Japan, there developed a number of regional styles of food vessels including that of the capital area itself, providing valuable information for considerations of the nature of Ritsuryo society.<BR>Keywords: Food vessel styles; cooking vessels styles; wear marks; Kofun period; Ritsuryo period; East Asia; Japan

収録刊行物

  • 日本考古学

    日本考古学 6 (7), 25-42, 1999

    一般社団法人 日本考古学協会

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